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Restaurant Catering Manager Resume


Talented, creative restaurant management professional with 20 years of experience seeking to join a well-established restaurant to manage all aspects of Front of House / Back of House operations and catering services. Expertise includes a proven ability to drive increased patron attendance, PR / reputation enhancement, wine and menu planning, staff hiring and supervision, purchasing, vendor relations, inventory control, budget control and compliance.


The Blue Frog, New York, NY – 2009 to present

*  Hold full responsibility for all aspects of daily front/back-end business operations.
*  Serve an estimated 650 customers per day, providing a broad range of services that include off-premise catering, take-out orders and sit-down lunches and dinners.
*  Oversee lunch and dinner menu planning reflecting daily specials and seasonal changes, including Italian dishes, hot and cold platters, vegetables, pasta and garden salads.
*  Manage eighteen FOH / BOH staff members, including prep-cooks, waitresses, cashier and dishwasher in areas of customer service, food preparation/portion control, food storage/disposal.
*  Control all financial reporting activities and accountant relations.
*  Handle inventory, cost control and purchasing of all dry goods, meat, poultry, seafood, salads, sauces, and oils, as well as soda and alcoholic beverages.
*  Collaborate with kitchen staff on new recipe development and quality control standards.
*  Interface with Board of Health inspectors to ensure full compliance and licensing.
*  Establish and maintain customer relations with a highly diverse population.
*  Promote new business by way of local advertising and networking efforts.


Culinary Institute, Bethpage, NY
Bachelor of Science in Food Service Management


MS Word, Menu Planning, POS

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